The relationship between the subjective and objective measurement of pork colour-Reference-Cited by-同舟云学术

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The relationship between the subjective and objective measurement of pork colour

Published:2007-06-28 Issue:2 Volume:4 Page:147-156
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

ELLIOTT R. J.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1969.tb01508.x/fullpdf

Reference39 articles.

1. COLOR OF MEAT

2. Charpentier , M. Verge , J. 1967 Proceedings of the 13th Meeting European Meat Research Workers

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Exploring the relationship of colour categorization with pork colour standards under different subjective and objective conditions;Meat Science;2024-09

2. Colour rating and pigment composition of beef: Relation between colour measurement by reflectance spectrophotometry, subjective colour evaluation, and the relative concentration of oxymyoglobin and ferric myoglobin in chilled retail-packed beef;International Journal of Food Science & Technology;2007-06-28

3. Relationship Between the Subjective and Objective Assessment of Pork M. semimembranosus and Classification of Further Processed Pork Quality;Food Science and Technology International;2005-04

4. Objective assessment of pork quality;Meat Science;1994-01

5. Relationships between the subjective assessment of pork quality and objective measures of colour;BSAP Occasional Publication;1993-01

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